This gorgeous chocolate and hazelnut swirl bread is also known as chocolate babka. It's freezer-friendly, and can be enjoyed warm or cold.
Ingreadient:
- 4 cups (600g) bread flour
- 2 tsp (7g) active dry yeast
- 2 tbsp caster sugar
- 1 tsp salt
- 60g cold butter, diced
- ½ cup (125ml) cold milk
- ½ cup (125ml) cold water
- 2 eggs, lightly beaten, 1 egg for glazing
Direction:
- Place 2 cups of the flour, yeast, sugar and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix at low speed for 30 seconds or until well combined
- Add butter, milk and water. Beat at low speed for 1-2 minutes or until butter has been completely incorporated. Remaining at low speed, gradually add beaten eggs a little at a time, mixing well between each addition. Increase speed to medium and beat for 2 minutes. Mixture should now be glossy and sticky
- Remove paddle attachment and insert dough hook. Beat on low speed and slowly add remaining flour, ½ cup at a time, until it forms a firm dough
- Increase speed and knead for 5 minutes or until it forms a firm, smooth and elastic dough. Test using the windowpane method (see tips)
- Tip dough onto a lightly floured work surface and form into a ball. Place in an oiled bowl. Cover and allow to rise for 1 hour or until doubled in size
